MEXICAN BEEF AND BEAN PASTRY FINGERS

Making healthy kids’ lunches is actually easier (and tastier) than ever. These hearty pastry fingers are low-fat, low-sugar and big on flavour. Plus, you can freeze them to have on hand, ready to bake, making surviving the week that much simpler.

Preparation time 20 mins Cooking time 1 hour Makes 24

1 brown onion, finely chopped 1 carrot, grated

4 cloves garlic, crushed

1 Tbsp extra virgin olive oil,

plus extra for brushing 500g heart smart beef mince 2 tomatoes, finely chopped

2 Tbsp tomato paste

1 Tbsp taco seasoning

400g can kidney beans,

drained, rinsed

Sea-salt flakes and freshly ground

black pepper, to season 24 sheets filo pastry Carrot sticks, celery sticks, cucumber sticks and hummus, to serve Coriander leaves, to garnish STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Line 2 oven trays with baking paper. Put onion, carrot, garlic and olive oil in a large saucepan over medium heat.

Cook for 5 minutes, until softened. Add mince, then cook for 5 minutes, stirring often, until browned.

STEP 2 Mix in tomatoes, tomato paste and taco seasoning, then simmer for 5 minutes. Crush kidney beans slightly, then mix into mince mixture and simmer until mixture thickens. Season, then set aside to cool.

STEP 3 Take a sheet of filo pastry, brush with a little of the extra olive oil, then fold in half. Place a spoon of beef mixture in middle of the near end, fold in the sides to enclose, then roll up. Brush with oil. Repeat with remaining pastry, oil and mince mixture.

STEP 4 Arrange on prepared trays and bake for 18-20 minutes, until golden and crisp. Serve with vegetable sticks, hummus and coriander.